River reed salt
| Place of origin | Kenya |
|---|---|
| Invented | 17th century |
| Similar dishes | Culinary ash |
River reed salt is a type of salt produced in Kenya from river reeds called muchua[1] that grow along the Nzoia River.[2] It is thought that the origins of this practice date back to the 17th century, when the Bukusu people migrated from the area of the Congo River.[3]
The only place the salt is traditionally made is the village of Nabuyole in Webuye Constituency of Bungoma County.[3] To produce the salt, muchua[what language is this?] reeds growing along the river are collected, dried, and then burnt to first obtain the ash. The collected ash is then placed in a vessel with drainage. Water is slowly passed over and collected in a vessel underneath. The solution is filtered and then boiled to obtain the salt crystals which are traditionally packaged in banana leaves.[2]
Notes
[edit]- ^ "Nzoia River Reed Salt - Presìdi Slow Food".
- ^ a b Morgan, Enxhi Dylgjeri, Clancy. "Here's why Kenya's award-winning indigenous river reed salt is almost 22 times the price of standard sea salt". Business Insider. Archived from the original on 2022-04-03. Retrieved 2022-04-03.
{{cite web}}: CS1 maint: multiple names: authors list (link) - ^ a b "Nzoia River Reed Salt - Presìdi Slow Food". Archived from the original on 2022-08-20. Retrieved 2022-04-03.
External links
[edit]- "Why River Reed Salt Is So Expensive | So Expensive". 2 April 2022 – via www.youtube.com.
- "Brothers make reed salt with more flavour".
- "How Kenya's Award-Winning Salt that Costs Ksh11K a Kg is Processed". 3 April 2022.
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